Curried Turkey Soup

April 20, 2020

Our next recipe from our Executive Chef is curried turkey soup. Here’s a note straight from Chef Xavier on his recipe:

“Hello all, I hope everyone had a nice weekend and you are safe and sound. This week we are going to start the week on a light note with a soup that is not only great tasting but also full of some health benefits. Today we will be making Curried Turkey Soup. Curry is a seasoning that has great earthy tones and is deep in flavor. It also has lots of health benefits for the body: reduces inflammation, fights cancer, combats Alzheimer’s disease, increases bone regrowth and repairing, aids digestion, lowers blood pressure, and helps fight against foodborne diseases and hospital infection and could help you against nasty bacteria. This is one power packing herb.” 

Ingredients

  • 3 Tbsp unsalted butter
  • 2 Tbsp curry powder 
  • 1 lbs onions, diced
  • 1/2 lbs mushrooms, diced
  • 8 cups of turkey or chicken stock
  • 1 3/4 lbs sweet potatoes, peeled and diced
  • 3/4 lbs carrots, half diced, and the other half cut crosswise 1/4″
  • 3 large celery ribs, diced
  • 1 lbs zucchini, halved lengthwise and cut crosswise into 1/4″ thick slices 
  • 2 cups cooked turkey, diced
  • 1/2 cup broccoli
  • 2 Tbsp fresh lime juice
  • Salt and pepper
  • Crusty bread, for serving

Directions

  1. In a large, heavy enameled cast iron casserole or stockpot, melt the butter over moderate heat and then add the curry powder.  
  2. Cook, stirring until very fragrant, about 1 minute.  
  3. Add the diced onions and cook, stirring occasionally, until the onions are softened about 10 minutes.  
  4. Stir in the diced mushrooms and cook for 5 minutes.
  5. Add turkey stock and bring to a boil over moderately high heat.  
  6. Add the sweet potatoes and carrots, reduce the heat and simmer for 10 minutes.  
  7. Add the celery and zucchini and cook for 10 minutes longer.  
  8. Stir in the turkey and bring the soup just to a simmer.  
  9. Add the broccoli and lime juice and season with salt and pepper.  
  10. Serve hot and with crusty bread. 

Serving: 8

Recommendations from the Chef

“You can make this dish any time of year and can add cooked rice, pasta, or other potatoes to make the soup more hearty or main dish. This curried soup calls for a light, moderately fruity wine to play off the savory flavors. A dry Riesling or Chenin Blanc would work perfectly with this dish. I hope that this dish not only warms your belly but will also give you some of the great benefits that come with eating curry. Have a wonderful day and stay safe, as always have a great evening and happy cooking.“

Look Forward to More Recipes from Our Executive Chef

Since our facility is closed during the COVID-19 crisis, we’re bringing our delicious catering to you! Chef Xavier is sharing some of his favorite recipes that you can enjoy with your families. Check back on our blog for more coming soon!

If you want to go one step further, you can even share your meal on our Facebook page. We’d love to see how these recipes are turning out for you all!

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